Joined: Feb 09, 2007
Posts: 72
Location: West Allis, WI
Birthday: Aug 26
Posted:
Sat Jul 12, 2008 12:14 pm
I am trying to compile my own 'dummy, here's how to bake' binder (I''m the dummy, btw lol) and I'd like to know if anyone has a list or spreadsheet of frostings and icings and how long they keep -- and whether to store at room temp or in fridge. Hope to hear...
Thanks!
Serious_Cakes Frequent Member
Joined: Sep 17, 2007
Posts: 354
Posted:
Sat Jul 12, 2008 6:53 pm
Here's a webpage that really helped me!
http://www. .com/decorati.....rcream.htm
This is how I found out that I didn't need to put my frosted cakes in the fridge
lizamlin Junior Member
Joined: Feb 09, 2007
Posts: 72
Location: West Allis, WI
Birthday: Aug 26
Posted:
Sun Jul 13, 2008 2:38 am
Serious_Cakes -- I tried the link and it didn't work could you please try listing it again ? Thank you!!
Bump!
Had some IMBC in the fridge for about 2 weeks, seems ok but I'd like to know the shelf life?
SDL79 Newbie
Joined: Nov 03, 2007
Posts: 19
Posted:
Sun Jul 13, 2008 4:01 am
I found a listing of this in one of my Wilton decorating books. Probably didn't cover everything, but definately helped me out quite a bit as far as knowing a little bit more about some of the icings as well!
Mike1394 Forum Fanatic
Joined: Feb 20, 2008
Posts: 1288
Location: Michigan
Posted:
Sun Jul 13, 2008 4:11 am
Anything left in the fridge after a week toss. If you plan on keeping for over that freeze it.
As far as a list of frostings. There are numerous frostings, then there are variations of those. the list is endless. Can you be more specific, or do a search on CC, and grab some printer paper
Mike
Serious_Cakes Frequent Member
Joined: Sep 17, 2007
Posts: 354
Posted:
Sun Jul 13, 2008 5:57 am
This is weird, it won't let me link the page! It's from but everytime I try to post it the part disappears from the web address
Anyway, here's what she says about regular buttercream:
Question: Why doesn't buttercream made with butter, powdered sugar and a small amount of milk need refrigeration?
Answer: Because of its high content of sugar and fat. Micro-organisms need water to grow. When the sugar content is so high, the sugar binds the water in such a way that micro-organisms cannot utilize it. Technically its called "water activity control"
I personally will leave my cakes at room temp without any problems, even though I use cream in my frosting.
About meringues:
Cooked meringue can be refrigerated for several days or frozen for 6 months. Therefore, it can stay out of refrigeration for 2 hours on the cool side of room temperature. If you do, be sure to allow the buttercream to come to room temperature, then whip it with an electric mixer on medium speed until it is once again thick, smooth, and shiny and returns to its original volume
Mike1394 Forum Fanatic
Joined: Feb 20, 2008
Posts: 1288
Location: Michigan
Posted:
Sun Jul 13, 2008 6:27 am
Serious_Cakes wrote:
This is weird, it won't let me link the page! It's from but everytime I try to post it the part disappears from the web address
Anyway, here's what she says about regular buttercream:
Question: Why doesn't buttercream made with butter, powdered sugar and a small amount of milk need refrigeration?
Answer: Because of its high content of sugar and fat. Micro-organisms need water to grow. When the sugar content is so high, the sugar binds the water in such a way that micro-organisms cannot utilize it. Technically its called "water activity control"
I personally will leave my cakes at room temp without any problems, even though I use cream in my frosting.
About meringues:
Cooked meringue can be refrigerated for several days or frozen for 6 months. Therefore, it can stay out of refrigeration for 2 hours on the cool side of room temperature. If you do, be sure to allow the buttercream to come to room temperature, then whip it with an electric mixer on medium speed until it is once again thick, smooth, and shiny and returns to its original volume
Bacteria needs moisture, food, and an ambient temp to grow. According to the '05 food code that temp is 41-135. Can someone post some kind of data that sugar is a preservative? Salt has been used through the years as one, but not sugar. I could be wrong, but I don't see how sugar will preserve.
Mike
playingwithsugar Forum SuperStar!
Joined: Aug 31, 2005
Posts: 4918
Location: Happy Birthday, Scorpions!
Birthday: Nov 20
Posted:
Sun Jul 13, 2008 6:40 am
Mike,
There are several articles on the Net which convey the theory that sugar can act as a preservative. Most of them require a college degree to understand. Some of them even diagram the sugar molecule.
I used the phrase "sugar as a preservative" in AltaVista.
Instead, I am including this article from www.jelly.org which simplifies the explanation, so we can all understand it.
lol-thank you bakinggirl! I thought I was going crazy, I edited my message 3 times trying to get it to post!
My husband brought up this point about sugar as a preservative, 'How many times have you seen a lollipop get moldy?' And what about caramel that uses both milk and sugar? It's the high amount of sugar that binds the water.
Mike1394 Forum Fanatic
Joined: Feb 20, 2008
Posts: 1288
Location: Michigan
Posted:
Sun Jul 13, 2008 7:46 am
Theresa,
Why does jelly go bad, get furries growing, in the fridge after a lil bit. With jams, jelly. I can see it. My thinking is all that changes when you introduce a fat, and a protien to it. Then with sugar being hygroscopic, that would give the fat, and the protien moisture it needs.
The reason I'm asking is I don't know.
Mike
Texas_Rose Forum Addict
Joined: Feb 26, 2008
Posts: 892
Location: San Antonio, TX
Theresa,
Why does jelly go bad, get furries growing, in the fridge after a lil bit. With jams, jelly. I can see it. My thinking is all that changes when you introduce a fat, and a protien to it. Then with sugar being hygroscopic, that would give the fat, and the protien moisture it needs.
The reason I'm asking is I don't know.
Mike
I know one reason jelly will grow furries...because someone in the house licks the knife and then sticks it back in the jar for more...the jelly equivalent of a double-dipper.
all4cake Forum SuperStar!
Joined: Jul 02, 2006
Posts: 2518
Location: NC
Posted:
Sun Jul 13, 2008 9:15 am
Texas_Rose wrote:
Mike1394 wrote:
Theresa,
Why does jelly go bad, get furries growing, in the fridge after a lil bit. With jams, jelly. I can see it. My thinking is all that changes when you introduce a fat, and a protien to it. Then with sugar being hygroscopic, that would give the fat, and the protien moisture it needs.
The reason I'm asking is I don't know.
Mike
I know one reason jelly will grow furries...because someone in the house licks the knife and then sticks it back in the jar for more...the jelly equivalent of a double-dipper.
Or someone introduced something else foreign into the jar...ie, peanut butter, margarine, butter. I would just hate to think someone licks the spoon or knife and uses it again.
Texas_Rose Forum Addict
Joined: Feb 26, 2008
Posts: 892
Location: San Antonio, TX
Theresa,
Why does jelly go bad, get furries growing, in the fridge after a lil bit. With jams, jelly. I can see it. My thinking is all that changes when you introduce a fat, and a protien to it. Then with sugar being hygroscopic, that would give the fat, and the protien moisture it needs.
The reason I'm asking is I don't know.
Mike
I know one reason jelly will grow furries...because someone in the house licks the knife and then sticks it back in the jar for more...the jelly equivalent of a double-dipper.
Or someone introduced something else foreign into the jar...ie, peanut butter, margarine, butter. I would just hate to think someone licks the spoon or knife and uses it again.
Got kids? I bought dozens of little plastic knives for them to use (I should buy stock in Ikea) and they still do it. The best solution is the squirt bottle jelly, but we like the weird flavors like apricot and pineapple, so that doesn't work.
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could you please try listing it again ? Thank you!!
